Chocolate Cookies with Hazelnuts

Chocolate Cookies with Hazelnuts

Chocolate Cookies with crispy pieces of hazelnuts and taste of chocolate will be a great snack for any occasion. These Chocolate Cookies with Hazelnuts are much healthier, because they are lactose-free, white refined sugar-free, and wheat flour-free. Enjoy them still warm from the oven with your afternoon tea or coffee.

Chocolate Cookies with Hazelnuts

Cookies are such a popular and easy sweet snack, consisting of the ingredients you almost always have at home. 5 ingredients and 30 minutes of your time and you will have healthy, delicious, and soft Chocolate Cookies with crispy hazelnut pieces.

Chocolate Cookies with Hazelnuts

These delicious cookies are:

  • Lactose-free
  • Chocolatey
  • Dairy-free
  • Chocolatey
  • Nutty
  • Crispy
  • Refined white sugar-free
Chocolate Cookies with Hazelnuts

Tips for making these cookies:

  • To combine the dough use your hands – knead, press, and combine it well.
  • However, if the dough seems too sticky or dry, add a little more flour or plant-based milk or melted coconut oil.
  • Sprinkle your hands with flour to avoid the dough sticking to your palms while making round cookie balls.
  • You can decorate cookies with hazelnut pieces, seeds, berries, or chocolate chips.

Check out these other cookie recipes:

Chocolate Cookies with Hazelnuts

TIME: 15 minutes preparing, 15 minutes baking | SERVINGS: 15

Ingredients:

  • 2 eggs
  • 50g cocoa
  • 190g mixed oat and rice flour (you can use only oat flour as well)
  • 1 tsp baking powder
  • 40g melted coconut oil
  • 100g coconut sugar
  • 60g chopped hazelnuts

Ingredients:

  1. Preheat the oven to 180°C degrees and line a baking paper over the pan.
  2. Combine all dry ingredients in a large mixing bowl – flour, cocoa, baking powder.
  3. In a separate bowl add eggs, melted coconut oil, and sugar. I used a hand mixer to combine well, you can also use a spoon as well.
  4. Add the wet ingredients and stir slowly. You can use your hands to better combine, mix until you get a thick dough. If the dough seems too sticky or dry, add a little more flour or coconut oil, plant based milk or water.
  5. Mix chopped hazelnuts into the dough.
  6. Sprinkle your hands with flour to avoid the dough sticking to your palms and make round balls.
  7. Place the cookie balls on the prepared baking pan lined with baking paper.
  8. Take a fork and a glass of water, fold the fork into the water and gently press the balls. You can also do it with the palm of your hand.
  9. Bake the cookies for 12 – 15 minutes at 180C.

If you tried this recipe, I will be very happy to see it, tag my IG account using @healthychoicesbysabine.

Easy and Healthy Coconut Cookies (Macaroons)

Easy and Healthy Coconut Cookies (Macaroons)

I have super easy and tasty cookie recipe for coconut lovers. Chewy and soft, easy and healthy Coconut Cookies or in USA called Coconut Macaroons are vegan, refined-sugar-free and flour-free.

All you need are 3 main ingredients that you may already have at home and 15 – 20 minutes of your time and these tasty Coconut Cookies can be yours.

Easy and Healthy Coconut Cookies (Macaroons)

What are the ingredients?

Shredded coconut – Try to use the best quality unsweetened shredded coconut or coconut flakes.
Egg – 1 regular egg.
Agave syrup – You can also use honey or any other healthy liquid sweetener of your choice.
Chocolate – You can use chocolate chips or chopped chocolate, try to use vegan and sugar-free chocolate. You can also add nuts or dried fruits into the batter.

Easy and Healthy Coconut Cookies (Macaroons)

How to store Coconut Cookies?

  • Easy and quick to cook
  • Only 3 main ingredients
  • Refined sugar-free
  • Lactose-free
  • Banana-free
  • Vegan
  • Dairy-free
Easy and Healthy Coconut Cookies (Macaroons)

Healthy Coconut Cookies are:

Store Coconut Cookies in an airtight container for up to 1 week.

Easy and Healthy Coconut Cookies (Macaroons)

TIME: 10 min preparation, 10 – 12 min baking | SERVINGS: 10

Ingredients:

  • 70g shredded coconut
  • 2 tbsp agave syrup
  • 1 egg
  • 30g vegan and sugar-free chocolate chips

Instructions:

  1. Whisk the egg, until it’s frothy.
  2. Combine the coconut, egg mixture, chocolate pieces and agave syrup. Stir until it gets sticky. Cover the pan with a baking sheet.
  3. Shape the coconut mixture into small balls and put to the baking paper or take a small amount of the mixture with the spoon.
  4. Bake for 10-12 minutes or until the edges are slightly golden brown.

If you tried this recipe, I will be very happy to share it in Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabine

Vegan Chocolate Muffins

Vegan Chocolate Muffins

These Vegan Chocolate Muffins are every chocolate lover’s dream – soft and fluffy from the inside and chocolatey from the outside. Vegan Chocolate Muffins are much healthier than regular store-bought sweets because they are naturally sweetened with ripe bananas and only one tablespoon of agave syrup. There is no added white wheat flour, made only with the best, natural and healthiest ingredients.

Vegan Chocolate Muffins

These Vegan Chocolate Muffins are:

  • Vegan
  • Refined sugar-free
  • Naturally sweetened
  • Super soft
  • Filling
  • Chocolatey
  • Easy and healthy snack
Vegan Chocolate Muffins

You may like these muffin recipes:

Vegan Chocolate Muffins

TIME: 10 min preparation, 25 – 30 min baking | SERVINGS: 8

Ingredients:

  • 150g oat flour
  • 2 ripe bananas
  • 4 tbsp cocoa
  • 50g smooth peanut butter
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp agave syrup or honey
  • 100ml soy or other plant milk
  • 30g vegan chocolate chips (optional)

Instructions:

  1. Preheat the oven to 180°C.
  2. Prepare the muffin tins, grease them, and set aside.
  3. Take a mixing bowl, add all dry ingredients – oat flour, baking powder, soda, and cocoa. Combine all well.
  4. Mash the bananas with the fork, add milk, peanut butter, and agave syrup. Stir all together until you get a smooth mixture.
  5. Combine both mixtures together, but do not overmix.
  6. Pour the batter into the muffin tins, top it with chocolate chips (optional).
  7. Bake the muffins for 25 -30 minutes at 180°C or until the toothpick comes out clean.

If you tried this recipe, I will be very happy to share it in Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabine

Vegan Snickers Cake

Vegan Snickers Cake

This amazingly tasty Vegan Snickers Cake has all the man ingredients that give the taste of this super popular bar – caramel, peanuts, and chocolate. The best of this Snickers Cake is that it’s naturally sweetened. The main sweeteners are dates and agave syrup. What can be better to eat the sweetest cake without a doubt about unhealthy ingredients in it which can affect badly on health and body?

Vegan Snickers Cake is sweet and chocolatey, loaded with crunchy peanuts, sweet caramel, and creamy filling. Snickers Cake is vegan, refined sugar-free, with only natural sweeteners.

Vegan Snickers Cake

A a few tips for making this cake super delicious:

  • Soak the dates in a hot water for at least 10 to 30 minutes before blending. The more you will soak the cashews the creamier they will get and will be easier to blend them.
  • To prevent the chocolate from breaking while cutting the cake into pieces, keep the knife in warm or hot water beforehand.
  • Use only canned and thick part of the coconut milk, that’s the creamier and the most appropriate consistency for the cake filling.
  • Try to use qualitative, sugar-free, and natural peanut butter to avoid unhealthy ingredients and sugar.
  • When making the filling, be patient and blend all ingredients well until you get it super smooth and creamy.
  • I like to use only unsalted and raw peanuts, but you can use salted peanuts as well, it could give a more specific salty taste.
  • My favorite plant-based milk lately is oat, but you can use any other sugar-free plant milk.
Vegan Snickers Cake

This super tasty Vegan Snickers Cake is:

  • Lactose-free
  • Refined sugar-free
  • Banana-free
  • No-bake
  • Sweet and tasty
  • Naturally sweetened
  • Taste as snickers
  • The perfect cake for any special celebration
Vegan Snickers Cake

How to store Vegan Snickers Cake?

Store the cake in the freezer, but before serving let the cake to uncool for 15 – 30 minutes to get it cremier, but you can eat it as an ice-cream cake as well.

You may like these cakes recipes:

TIME: 15 min preparation, 2 hours to set or overnight | SERVINGS: 8 – 10

Ingredients:

Base:

  • 200g sugar-free vegan cookies
  • 50g coconut oil (melted)

Cake filling:

  • 200g cashews (soaked in a hot water for at least ~ 30 minutes)
  • 250g thick coconut milk (canned)
  • 70ml oat or other plant milk
  • 1 tbsp peanut butter
  • 60g agave syrup (you can adjust it to your sweet tooth)
  • 50g unsalted peanuts (roasted in a pan or oven)

Caramel layer:

  • 100g dates
  • 50ml oat or other plant milk
  • 1 tbsp peanut butter

Chocolate layer:

  • 100g vegan sugar-free chocolate
  • 1 tbsp coconut oil
  • 50g peanuts (roasted in a pan or oven, chopped)

Instructions:

  1. Blend the cookies with melted coconut oil. 
  2. Take a cake tin, and line it with baking paper. Add the cookie mixture, spread out it evenly and press it. 
  3. Take a blender, and add cashews, coconut milk, oat milk, agave syrup, and peanut butter. Process it all until you get a smooth mixture. 
  4. Pour it over the cookie base. Sprinkle with peanuts and and put in the freezer for at least 2 hours. 
  5. Blend the dates with milk and peanut buuter. It can take a while to get the most creamier version of caramel. 
  6. Remove the sides from the cake tin. Spread over the caramel layer evenly. 
  7. Melt the chocolate with coconut oil on a very low temperature. 
  8. Cover the cake with chocolate layer, sprinkle it with chopped peanuts. 
  9. Put the cake in the freezer to get it firm at least 1 hour. 
  10. Cut the cake into pieces, but before serving let it to uncool and get creamier for ~20-30 minutes or eat right away as an ice-cream cake. 🙂
  11. Store in the freezer. 

If you tried this recipe, please leave a comment or tag me in your Instagram post with @healthychoicesbysabine

I will really appreciate your support. 🙏

Chocolate Covered Rice Cakes with nuts and berries

Chocolate Covered Rice Cakes

These Chocolate Covered Rice Cakes are one of the easiest sweet snacks that you can ever make. Only 2 main ingredients. Feel free to experiment with toppings and make unique tastes, be creative. You can use nuts, fruits, seeds, fruits, etc. You can top the rice cakes with whatever you want.

Chocolate Covered Rice Cakes with nuts and berries

Chocolate Covered Rice Cakes are crispy, light, and easy to make sweet snacks in a rushy week.

Chocolate Covered Rice Cakes with nuts and berries

Topping ideas for rice cakes

  • Almonds, hazelnuts, cashews, peanuts, walnuts
  • Mixed seeds or pumpkin, sesame, and chia seeds
  • Shredded coconut or coconut flakes
  • Blueberries, raspberries, strawberries, cherries
  • Banana slices and other fresh fruits
  • Peanut butter
  • Goji berries
  • Dried fruits
Chocolate Covered Rice Cakes with nuts and berries

How to store Chocolate Covered Rice Cakes?

You can store them in an airtight container in the fridge for up to 1 – 2 weeks, if you used fresh fruits, then check the consistency of them before eating.

You may like these recipes:

TIME: 10 minutes preparing, 30 minutes to harden in the fridge | SERVINGS: 7

Ingredients:

  • 7 rice cakes
  • 100g vegan dark chocolate
  • 1 – 2 handfuls of seeds, nuts, berries, coconut, and fruits
  • 1 tbsp coconut oil (optional)

Instructions:

  1. Take a plate, place rice cakes on it. 
  2. Take another plate, spread over toppings (nuts, seeds, fruits, etc.) for easy access. 
  3. Melt the chocolate at a very low temperature, you can add 1 tbsp coconut oil (optional), which will make the chocolate more liquid and will be easier to cover the rice cakes.
  4. Take a spoon and cover the rice cake with chocolate, add toppings. 
  5. Place the rice cakes in the fridge or freezer to harden the chocolate.  

If you tried this recipe, please leave a comment or tag me in your Instagram post with @healthychoicesbysabine 🙏

Vegan and Sugar-free Chocolate Cake

Vegan Chocolate Cake is so smooth and chocolatey, it’s sugar-free, vegan and no baking needed.

Vegan and sugar-free chocolate cake

The best Vegan Chocolate Cake I have ever eaten. Every piece will melt in your mouth. Vegan Chocolate Cake is refined sugar-free, vegan, and quick to make because the main tool is a blender that you will use to make base and filling. The perfect healthy chocolate cake for any occasion.

Vegan and sugar-free chocolate cake

Your best vegan and sugar-free Chocolate Cake

Vegan and sugar-free chocolate cake

Tips to make Vegan Chocolate Cake even more delicious:

  • Be patient and blend all ingredients well until you get the filling super smooth and creamy.
  • Try to choose only high-quality dark chocolate, because it’s one of the main ingredients and can affect the taste of the cake.
  • For the cake’s base, you can use any other kind of your favorite ingredients (blended cookies, nuts with oats and dates, etc.).
  • Soak the cashews in a hot water for at least 15 minutes, but I’m suggesting 1 hour. Soaking will make them easy to blend and the best creamier consistency.
  • If you don’t have any muesli at home, you can replace it with nuts or more oats.
Vegan and sugar-free chocolate cake

This Vegan Chocolate Cake is:

  • Super creamy
  • No-bake
  • Easy to make
  • Lactose-free
  • Banana-free
  • Vegan
  • Chocolate lovers will adore
  • Banana-free
  • The perfect cake for any special celebration

You may also like these recipes: Vegan Chocolate Cake, Easy and Healthy Apple Cake or Vegan Chocolate Banana Bread

Ingredients:

Base:

  • 200g soft dates (or soaked in a hot water for at least 15 minutes)
  • 100g oats
  • 100g muesli
  • 35g shredded coconut
  • 1 tsp cinnamon
  • 2 tsp coconut oil
  • 100ml water 

Filling:

  • 160g cashews
  • 200ml thick coconut milk (canned)
  • 230ml almond milk
  • 110ml agave syrup
  • 3 tbsp coconut oil
  • 100g vegan and sugar-free chocolate
  • 50g raw cocoa

Instructions:

  1. Soak the dates in hot water for 10 minutes. Soak cashews in hot water (you can do it the day before in cold water). The more you will soak the cashews the creamier they will get and will be easier to blend them.
  2. Make the base. Blend dates with oats, cinnamon, shredded coconut, and coconut oil. Add water and muesli and blend more until you get a sticky mixture.
  3. Take a cake baking tin and evenly spread over the base mixture, press it. Put in the fridge to set.
  4. Take a blender or food processor and add all ingredients – cashews, milk, coconut milk, agave syrup, cocoa, and coconut oil. Blend all until you get the smooth mixture.
  5. Melt the chocolate at a very low temperature.
  6. Add the chocolate and blend more until the chocolate is mixed in.
  7. Pour over the mixture to the base and put the cake in the fridge to set for at least 4 hours or overnight.

If you tried this recipe, please leave a comment or tag me in your Instagram post with @healthychoicesbysabine

I will really appreciate your support. 🙏